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adding water  calls nuoc  chili  chilis  crushed  fish sauce  fish  mam  mom  nuoc mam  nuoc  recipe  saigon  sauce  version  water 
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Preview: Comments on: Vietnamese Fish Sauce Dip – nuoc mam cham

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Food Photography, Recipes, Los Angeles Food Photographers - White on Rice Couple



Last Build Date: Sat, 02 Dec 2017 23:23:04 +0000

 



By: Joe

Sun, 24 Jan 2016 19:50:43 +0000

Hi. Your recipe calls for I/2 lime squeezed. Is that the lime from 1/2 lime, or1/2 tbsp juice? Help the dumb round-eye out please :)



By: Lucy

Fri, 14 Mar 2014 16:23:59 +0000

Good recipe, this is similar to the one my mom makes and she is from Saigon. When I make it at home for my husband who's white, I tone down the flavors by adding water. Even within my parents' household, my dad makes a different version than my mom. Instead of adding water, he adds coconut water or Coco Rico. I had a friend whose mom has a Vietnamese restaurant in Austin and her secret ingredient in the nuoc mam/cham was Sprite!



By: Mjay

Sun, 09 Jun 2013 12:46:54 +0000

My recipe is the same, except I use less sugar, and two whole limes! and 3 cloves of crushed garlic, and 5 crushed thai red chili peppers, and also added to that is crushed ginger. My concoction is deadly but delicious. 1/2 cup fish sauce and 1/2 filtered water.



By: White on Rice Couple

Wed, 21 Nov 2012 05:53:17 +0000

Usually we'll just find whatever chili we can to substitute, rather than a chili paste. It tends to give a better layering of flavors rather than muddling them all together, but in a pinch sambal oelek would still work fine.



By: Dawn-Renée

Fri, 12 Oct 2012 17:43:49 +0000

one more question...could I use sambal oelek in place of fresh thai chilis?



By: Dawn-Renée

Fri, 12 Oct 2012 17:41:32 +0000

Based on the picture...is it possible to CAN this? (Fingers crossed here) There is a restaurant here in Denver (New Saigon; www.newsaigon.com) that, well, EVERYTHING I've tried has been fantastic, but they serve a Duck Salad (GOÛI VÒT) to which I am completely ADDICTED. We are lucky enough to have many Asian markets here, so it's fairly easy to get what I need to replicate this. Until now, I was missing the fish sauce dressing. New Saigon also serves this dish with huge shrimp chips, but I haven't been able to find those. I AM SO EXCITED! lol.



By: Alexia

Wed, 12 Sep 2012 06:30:01 +0000

I think you are talking about a cherimoya (sour-sop). There is a Vietnamese smoothie that I get all the time called Sinh To Mang Cua, and the flavor is like a custard apple.



By: Emiko

Sat, 14 Jul 2012 02:01:42 +0000

You're not talking about lychees, are you?



By: Emiko

Sat, 14 Jul 2012 01:35:11 +0000

My mother is from south Vietnam and this is more or less how she makes her nuoc mam (she calls this one "nuoc mam oc" actually because "nuoc mam" is the fish sauce by itself that you buy bottled) though I would agree with you that her recipe calls for less nuoc mam and more water than is called for here. Again, there is no right or wrong way to do it but my mother's version is exactly how her family prepared it in their small village to the far south of Saigon so I don't think it would be geared towards "Americanized" palates. The sweeter version, often with carrots, served in restaurants is what my mother claims is geared towards Americans who can't handle the full flavor of the nuoc mam with the hot chilis. I guess it just depends on your point of view. I personally don't care for the sauce served in restuarants and never use it. And I prefer my nuoc mam oc even spicier than my mom so I always add a lot more chili. :)



By: Cheese with Noodles

Tue, 15 May 2012 08:25:05 +0000

Never mind, I just used Sriracha sauce because I had it in the fridge and it's made of chilis! Worked out great, we loved the nuoc mam cham. I posted about the spring roll recipe I made on my blog and referred to your recipe. Here is the post if you are interested: http://cheesewithnoodles.blogspot.com/2012/05/fresh-spring-rolls-with-tofu-and-nuoc.html Thanks so much for the great recipe!